Korean Sweet Potato Noodles with Bean Sprouts and Tofu
Sweet potato noodles have an amazing texture and they don’t break easily like rice noodles. They soak up flavor and are a wonderful base for vegetable stir fries.
- 1 pack of sweet potato noodles cooked as directed on the package
- 1 block of tofu (any firmness is fine)
- 1/2 an onion diced
- 1-2 cloves of garlic diced
- 1 Tbsp sesame oil (or just water if you have a non-stick pan)
- 1 diced carrot
- 1/2-1 cup fresh diced mushroom (king oyster are my favorite but any kind are fine)
- 2-3 cups of washed soy bean sprouts or mung bean sprouts
- Rice vinegar, agave or other liquid sweetener and (gluten-free) soy sauce to taste
- Chopped fresh greens for garnish
- Heat enough water in a separate pot to blanch the sprouts and boil the noodles
- Heat a pan on a medium flame, add water or sesame oil, crumble the tofu into the pan and stir so it doesn’t stick
- After the tofu changes color a little (browns on one side), add the onion, stir and fry for a few minutes
- Add the carrots, stir and fry for a few minutes
- Add the garlic and mushrooms
- When the water in the pot is hot enough boil the sprouts for 1-2 minutes and plunge into cold water immediately. Then cook the noodles as directed.
- Add rice vinegar, agave or other liquid sweetener and soy sauce to the pan with tofu and vegetables
- Top the noodles with the vegetables and eat with metal chopsticks if you have them 🙂
Cut the noodles with scissors for children that eat with their hands. Add baked squash or sweet potato to make the noodles easier to hold if needed.